Awhile back I was given a beautiful basket of gourmet and imported food items from a friend. There was some lovely cheeses, crispbreads, preserves, etc. I've since used all the food except for one thing: a nice jar of good quality pickled capers. I have used some of them in salads, vinegrettes and tapenade but don't know what else I could use them for. I don't want them to go to waste so I thought I would ask you guys.

Aside from salad, dressings, and tapenade, what else can be done with capers? I was thinking maybe using some in a cream sauce for pasta, but maybe that would be too strange...?

Here's a very simple recipe which goes well with most types of seafood, but it really depends on the quality of the ingredients being used. The better the quality that the tomatoes and olive oil are, the better the dish will come out:

In a mixing bowl, combine the first six ingredients. Let it sit at room temp. for about 30 minutes to let the flavors develop. Season to taste with the lemon juice, salt, and pepper just before serving. Spoon the relish (including the olive oil) over the desired seafood of choice.

Capers are a flavor that you can add nearly everywhere you like their salted taste. You can use on pasta, or on meat, even on fish.
A very simple recipe for pasta:
50 gr can of tuna under oil
rosemarin
salted capers
Add them on spaghetti.

Again on fish:
Cook in butter a slice of fish like swordfish or similar: pass it in flour, add some white wine and a little capers too, with just a bit of Thym.

On veal or chicken breast: Make a sauce with evoo, tomatoes, black olives, capers, garlic, basil, and, if you like, just a bit of red peppers. A part, cook the veal or chicken in butter, and them allow it to get taste cooking again in the mixture for three or four minutes. This sauce can be used even on pasta.

Piccata was my first thought too! However, I do tend to throw a palm full into pasta salad (pasta, onion, cubed cheddar, peas, mayo, dijon) when I make it and want a little extra flavor or zing. I do rinse them a little more than if I'm making piccata just to cut more of the brine.